Pork Chops with Creamy Mushroom Sauce

Pork Chops with Creamy Mushroom Sauce
Pork Chops with Creamy Mushroom Sauce



  • 2 pounds (905 g) thick-cut bone-in pork chops
  • 1 1/2 pound (680 g) white mushrooms
  • 2 tablespoons (30 ml) avocado oil
  • 1 1/2 teaspoon (9 g) kosher salt, divided
  • 1 teaspoon freshly ground black pepper, divided
  • 1 cup (240 ml) beef stock
  • 1 cup (240 ml) heavy whipping cream (or coconut cream for dairy-free)
  • 4 cloves garlic, finely chopped
  • Leaves from 1 thyme sprig, or ½ tsp dried
  • Extra thyme sprigs, for garnish (optional)
  • 2 tablespoons (22 g) whole-grain mustard (I recommend Maille “Old Style”)


Calories: 831
Fat: 55.9 g
Carbs: 7.3 g
Net Carbs: 5.8 g
Protein: 73.1 g


  1. Let the pork rest on the counter for 20 minutes to come to room temperature. Meanwhile, slice all the mushrooms. Heat the oil in a large, cast-iron skillet over high heat. Season the pork chops with 1 teaspoon of the salt and ½ teaspoon of the pepper. Once the pan is smoking hot, add the pork chops and sear for 5 minutes. Then, flip over and sear the other side for 4 minutes. Remove the pork and set it aside on a plate to rest. (Note: The pork may not be fully cooked.)

  2. In the hot pan still over high heat, add the stock and cream, and use a spatula to scrape the fond off the bottom of the pan. Bring the sauce to a boil and simmer for 2 to 3 minutes, then add the mushrooms, garlic, thyme, mustard and remaining ½ teaspoon each of salt and pepper. Lower the heat to medium and let the mushrooms and sauce cook for 3 more minutes. Add the pork chops on top and simmer for another 5 minutes. Serve family style, garnished with sprigs of thyme (if using).


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